2. As soon as the garlic and pepper flakes start to sizzle, immediately pour the can of roasted tomatoes into the skillet. Then stir in the salt, balsamic vinegar, and lemon juice. When the mixture starts to boil, immediately reduce the heat to medium-low and let simmer covered, stirring occasionally until thickened, about 40 minutes. For a double batch, extend the cooking time to 60 minutes, then add two basil sprigs instead of one.1• 1 14.5-oz can of roasted tomatoes, diced with juice1
• 1/4 teaspoon salt
• 2 teaspoons balsamic vinegar
• 1 tablespoon lemon juice

3. Remove the cover and stir in the fresh basil sprig with leaves. Continue to let simmer uncovered for another 10 minutes, stirring occasionally, until the liquid is further reduced and the mixture is much darker and has the consistency of jam. Remove the wilted fresh basil sprigs before serving.• 1 fresh basil sprig with leaves, large

Uses for this Delicious Roasted Tomato Jam

Use the tomato jam as a rich and savory pasta topping, pizza topping, a flavorful spread over a grilled cheese sandwich, over a crostini, bruschetta, or bagel, poached eggs, grilled salmon, the T in a BLT, grilled eggplant, or enjoy it straight from the jar served hot or cold over crackers with soft cheese. The addition of a creamy burrata cheese, mozzarella, brie, ricotta, or cream cheese with this tomato jam adds to the indulgence. As a sophisticated version of a gourmet ketchup, you can also use it over meatloaf, on a burger, or as a dipping sauce for potato wedges. Plate it up over a soft white cheese with a swirl of extra virgin olive oil, topped with chiffonade basil or lemon zest. Refrigerate any unused portion for later use.

Buon Appetito!

Roasted Tomatoes: The Easy Way or the Hard Way?
Many of today’s canned roasted tomatoes like Muir Glen fire roasted diced tomatoes are not only delicious, but by far the easiest to use when preparing this recipe. However, if you have an abundance of tomatoes growing in your garden, and have extra time on your hands, you may want to roast your own tomatoes.

To Roast Fresh Tomatoes:
Roasting 2 pounds of fresh tomatoes cooks down to about 12 ounces (enough for this recipe)• Position your rack in the middle of your oven or toaster oven and preheat to 375 degrees.
• Cut out the core of the tomatoes, then cut them in half and place single-layered on a no-stick aluminum foiled-lined pan cut side up.
• Drizzle extra virgin olive oil over the cut side of all of the tomatoes on the pan, and roast in oven for about 40 minutes.
• Finish by increasing the temperature to 400 degrees and cook for another 20 minutes OR broil for about 3 minutes, watching closely until the tomatoes are roasted to the desired doneness.
• Turn off the oven and let them cool for about 10 minutes, then peel the skin and use for this recipe OR refrigerate for later use.
Total time to roast tomatoes: About 1 hour

Make a Double Batch1. If you love this as much as we do, you’ll probably want to make a double batch. It stays fresh in the refrigerator for more than two weeks, and you’ll always have delicious roasted tomato jam ready for your next delicious appetizer or meal. To double up on this recipe, extend the primary cooking time (see #2 above) from 40 to 60 minutes, then after adding two fresh basil sprigs, let simmer for another 30 minutes, or until it has the consistency of jam.